Mascarpone Filling

This is a filling that is traditionally used for Tiramisu. Mascarpone is a soft cheese that will separate the more you whip it. So when using for baking make sure you pull it out of refrigeration a few hours before you are going to use it so that it is easier to whip, and so when whipping you can handle it less.

Formula*:
1 lb 8 oz. Heavy cream
0.3 oz. Gelatin (can use 1 piece of sheet gelatin)
2 Egg yolks
6 oz. Sugar
4 oz. Water
2 oz. Corn syrup

Tools: mixer with whisk attachment, saucepan, stainless steel bowl, bowl scrapper

*This formula is from Gisslen, Professional Baking, Ed. 5, Pg. 474


MOP: Pate a bombe or sabayon method or cooked sugar method
In mixing bowl whisk up cream to a soft peak, should look like a milkshake consistency. When whipped up, set aside in the refrigerator to set up.

Bloom gelatin with cold water. If you use sheet gelatin add water, if you are using powdered gelatin you need to bloom with 5 times the amount of water (eg. 0.3 oz. gelatin with 1.5 oz. water). Stir the powdered gelatin to incorporate and to allow it to fully soak up. Powdered gelatin has a thicker colour and also a thicker animal flavour. Set aside. Add cornstarch, sugar, and egg yolk in stainless steel bowl. Stir with whisk, if you need to add water to thin it out do so until it reaches a simple syrup consistency. Whisk over a hot water bath until it reaches 180 degrees, point of pasteurization. It should look like a light yellow colour and have a ribbon consistency. You can add gelatin when a ribbon consistency is formed, continue stirring to incorporate and until the

heat reaches 180 degrees.

Transfer heated mixture to mixer bowl. Start mixing on high to help it achieve a thicker ribbon consistency and to cool down the mixture. Like fresh taffy. Continue mixture so its warm to touch but not hot so that the gelatin isn't hard but that the heat doesn't melt the cheese.

Clean stainless steel bowl. Add mascarphone cheese and break down, flatten out, with your bowl scrapper. Add the sugar mixture into the bowl. Use spatula, bowl scraper, or whisk if needed to smoothen the mixture out and combine mixtures. Get out all of the lumps. Take cream out of refrigerator and fold the heavy cream into the batter, either temper it in portions or all at once. Do not over mix!

Immediately pour into prepared pan.

If you are mixing with your hands be careful to use clean hands, this filling is not being baked!